Creamy Potato Salad with Eggs, Peas and Carrots

Description

This Creamy Potato Salad with Eggs, Peas and Carrots is a colorful, comforting side dish filled with tender potatoes, sweet green peas, carrots, and perfectly cooked eggs, all coated in a rich, tangy homemade dressing. The combination of creamy potatoes, slightly sweet vegetables, and hearty eggs gives every bite plenty of texture and flavor. A little Dijon mustard, lemon juice, fresh herbs, and black pepper keeps the dressing bright instead of overly heavy. It’s perfect for summer BBQs, picnics, potlucks, holiday gatherings, or an easy make-ahead family side dish.

Ingredients For the Salad

• 2 lbs Yukon Gold or red potatoes
• 4 large eggs
• 1 cup frozen green peas
• 1 cup carrots, peeled and diced
• ¼ cup red onion, finely diced
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh chives, chopped

For the Creamy Dressing

• ¾ cup mayonnaise
• ¼ cup plain Greek yogurt or sour cream
• 1½ tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp honey
• ½ tsp garlic powder
• ½ tsp onion powder
• ¾ tsp salt, or to taste
• ½ tsp freshly ground black pepper
• ¼ tsp smoked paprika

For Garnish

• Extra chopped parsley
• Fresh chives
• Freshly ground black pepper
• Pinch of smoked paprika
• Sliced or chopped hard-boiled egg, optional

Step-by-Step Instructions

1. Wash the potatoes thoroughly and peel them if desired. Yukon Gold potatoes can also be used with their skins on.
2. Cut the potatoes into approximately 1-inch cubes, keeping the pieces similar in size so they cook evenly.
3. Place the potatoes in a large saucepan and cover them with cold water by about one inch.
4. Add a generous pinch of salt to the water.
5. Bring to a boil, then reduce to a gentle simmer.
6. Cook for approximately 10–15 minutes, or until the potatoes are fork-tender but still hold their shape.
7. Avoid overcooking because overly soft potatoes can turn the salad into mashed potatoes.
8. Drain thoroughly and spread the potatoes on a tray or large plate.
9. Allow them to cool completely.
10. Meanwhile, place the eggs in a saucepan and cover with water.
11. Bring the water to a boil, cover the pan, remove from heat, and allow the eggs to sit for approximately 10–12 minutes.
12. Transfer the eggs immediately to an ice-water bath.
13. Once completely cooled, peel and roughly chop them.
14. Bring a small saucepan of water to a boil.
15. Add the diced carrots and cook for approximately 3–4 minutes, until just tender.
16. Add the frozen peas during the final 1–2 minutes.
17. Drain immediately and rinse briefly under cold water to stop the cooking process.
18. Allow the vegetables to drain thoroughly.
19. Prepare the dressing by combining mayonnaise, Greek yogurt, Dijon mustard, lemon juice, apple cider vinegar, honey, garlic powder, onion powder, salt, black pepper, and smoked paprika.
20. Whisk until completely smooth and creamy.
21. Taste the dressing and adjust salt, mustard, lemon juice, or pepper if necessary.
22. Place the cooled potatoes in a large mixing bowl.
23. Add the peas, carrots, red onion, parsley, and chives.
24. Pour approximately three-quarters of the dressing over the ingredients.
25. Gently fold everything together using a large spoon or silicone spatula.
26. Add additional dressing until the salad reaches your preferred creaminess.
27. Fold in the chopped hard-boiled eggs last so the pieces remain visible.
28. Cover the bowl and refrigerate for at least 1 hour before serving.
29. Before serving, gently stir the salad again.
30. If it has absorbed too much dressing, mix in a tablespoon of mayonnaise or Greek yogurt.
31. Transfer to a serving bowl and garnish with parsley, chives, black pepper, and a light sprinkle of smoked paprika.
32. Serve chilled.

Tips

• Don’t overcook the potatoes. They should be tender enough to pierce with a fork while remaining firm enough to hold their shape.
• Yukon Gold potatoes provide an especially creamy texture and buttery flavor.
• Cool the potatoes before adding the mayonnaise-based dressing.
• Cook the peas only briefly so they remain bright green.
• Dice the carrots relatively small so every spoonful gets a good mixture of vegetables.
• Fold the eggs in last to prevent them from breaking apart too much.
• For extra crunch, add finely diced celery or pickles.
• Refrigerating the salad before serving gives the flavors time to blend.

Notes

This potato salad is an excellent make-ahead recipe. Prepare it the evening before a gathering and keep it covered in the refrigerator. Because it contains eggs and a mayonnaise-based dressing, keep the salad properly chilled and don’t leave it sitting at room temperature for extended periods. Refrigerate leftovers promptly in an airtight container and enjoy within 3–4 days.

Q&A

Can I make this potato salad the night before?
Yes. It actually benefits from several hours in the refrigerator because the potatoes absorb more of the dressing’s flavor.
Can I use canned peas and carrots?
Yes, but drain them extremely well and add them directly without cooking. Fresh or frozen vegetables generally provide better texture.
Can I make the dressing lighter?
Yes. Replace more of the mayonnaise with plain Greek yogurt.
What potatoes work best?
Yukon Gold and red potatoes are excellent because they remain creamy while holding their shape after cooking.
Can I add pickles?
Absolutely. Finely chopped dill pickles or sweet relish can add a delicious tangy crunch.
What can I serve with this salad?
It pairs beautifully with grilled chicken, burgers, BBQ meats, sandwiches, baked fish, hot dogs, or other picnic and cookout dishes.

Servings

Makes approximately 8 servings

Nutrition (Approx. Per Serving)

• Calories: 310
• Protein: 8g
• Carbohydrates: 31g
• Fat: 18g
• Saturated Fat: 4g
• Fiber: 4g
• Sugar: 5g
• Sodium: 460mg
• Cholesterol: 100mg
• Potassium: 650mg
  Nutritional values are estimates and may vary depending on the potatoes, mayonnaise, yogurt, eggs, and serving size.